Easy Peanut Butter Eggs – Keto Recipe

Homemade Peanut Butter Eggs make the best keto Easter treats! I’ve updated this recipe to be easier and more delicious than ever. But still sugar free and low carb, as always. Check out the new recipe below.

Peanut butter eggs are such a classic kid-friendly treat, how could I not make a delicious keto version? I already had a peanut butter egg recipe on here already but it was a little more work and required you to cut them out with an egg shaped cookie cutter.

This new updated recipes is much easier and just as delicious. Possibly more so!

I actually re-vamped the recipe with a new cookbook in mind, one that was going to be all about keto celebrations and holidays. But my publisher and I scrapped that idea in favour of a book all about keto baking.

And since this low carb peanut butter eggs recipe requires no baking, it’s not a great fit for a baking cookbook. I simply set it aside and figured I would put it up before Easter. Turns out I am putting it up WAY before Easter, as Easter is quite late this year.

But I couldn’t stop thinking about this one in all of its keto peanut butter deliciousness. And this gives you plenty of time to practice before the actual holiday. Trust me, while these are easy, you will want to practice making them.

Just so you can practice eating them too. Because that part is very very important.

Easy Peanut Butter Eggs are now even easier!

The recipe for these sugar free Easter eggs is rather similar to the original but instead of pressing out the dough and cutting it with a cookie cutter, you simply form them by hand.

It’s much easier to do and requires fewer steps. And the dough is so malleable, you can easily form them into a perfect egg shape.

I also simplified the chocolate shell by using Lily’s dark chocolate. There are so many good sugar-free chocolate brands on the market now, there really is no need to make it from scratch. It’s very difficult to get sweetener to dissolve properly in chocolate when making a chocolate coating at home.

There’s no need for a special mold for these eggs. I love my chocolate molds but it takes work to coat them in chocolate properly, then add the filling and then top with more chocolate.

Forming the eggs by hand really doesn’t take long and is far easier and less fussy than working with a chocolate mold. And once they are frozen, they dip and coat in the chocolate shell very easily.

More Tips for Keto Peanut Butter Eggs

What is Peanut Flour?

I get a lot of questions about this ingredient so let me answer them here.

You want to make sure to get roasted and de-fatted peanut flour. It’s drier and more powdery than just ground peanuts and it turns your mixture into a dough-like substance that can be worked into any shape. Other flours with more oils will leave your dough very goopy and hard to work with.

Yes, this is very similar to peanut butter powder and they can be use interchangeably. PB2 and PBFit are similar as well but they contain added sugar so check your labels. The Honeyville brand also contains added sugar.

The brands I like are Protein Plus, Anthony’s, and Hoosier Hill. They only contain roasted peanuts, no added sugars. They are all available on Amazon.

The dough should be stiff and not at all goopy:

Basically, you want your dough to feel exactly like cookie dough – firm but still malleable. When you’re mixing in the peanut flour, it will get to the point where it completely comes together.

It should feel almost like play-doh. If you can’t pick up the whole batch in one hand and have it stay in a ball, then it’s too wet. Variations in brands of peanut flour are probably the issue. Simply work in a little more peanut flour, 1 tablespoon at a time.

Roll by hand:

I found that the easiest way to shape these was to roll them into balls by hand and then pat them into an egg-shape. I got 15 decent sized eggs out of that.

Freeze the eggs:

Freezings the eggs is a critical step and helps in the dipping process. They won’t get melty at all as you dip them in chocolate that way. Another benefit is that the chocolate coating firms up almost immediately.

Use cocoa butter in the chocolate coating:

I gave you the option of cocoa butter or coconut oil, but I think cocoa butter works better. Coconut oil thins it a lot and it’s not as firm at room temperature. Butter thickens the chocolate too much. Cocoa butter makes it the perfect consistency for dipping and they are firm at room temperature.

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Truvia isn’t powdered, but there are several brands that put out confectioner style (i.e. powdered) erythritol. ZSweet and Swerve are the two best, IMO. I think you could use powdered PB for this to replace the peanut flour, but I am not quite sure how well it would replace the creamy PB.

pb2 sold in health food stores is dry peanut butter powder will do for peanut flour. and you can find any artificial sweetner sold in bulk for cooking. mine says it measures cup for cup like sugar for cooking. dont worry about the brand. thanks for the recipe!!

I did this whole post from my iPad while traveling and couldn’t change the recipe once it was input, so I have to go back and put those in. Shouldn’t be very much per egg, but I will figure it out today and updae.

Carolyn, one more question. I’m a little unsure about the partially defatted peanut flour. I looked up on line and I see all these choices. Dark. Light. 12%. 28% ?? Might you make a suggestion and give some guidance. Never have used peanut flour. Thanks. I appreciate it. Might help others too and answer a question. I love your site.

I know how you feel. I was working on my schedule just a few hours ago and felt quite a shock to realize that April is just a few days away. Time does fly fast. And I love this recipe. My wife will certainly appreciate finding low-carb chocolate treats on our table this Easter. Thanks.

Obviously you do not avoid peanuts, however, in light of those who say they are often moldy and have other issues especially if not organic, would you please tell me how you rationalize all the negatives about peanuts, so you feel comfortable serving to your family? I always feel like I am doing something bad when I use peanut butter or peanut flour and would like another perspective. 🙂 (About as naughty as I get I might add!)

Hi Carolyn! My name is Graziele and I live in Brazil, I want to congratulate you for the fantastic blog. A few days ago I started doing a diet low in carbohydrates and high in protein, I’m over weight and I have polycystic ovarian syndrome, which makes me intolerant to carbohydrate. The new power vai well but had difficulty making new recipes, so I found your blog on google, and I’m completely in love, your blog is rich with information I seek, I liked! I have to lose weight to make it easier to get pregnant, your blog will help me a lot. I am a big fan of Brazil!

I’m the same way and still feel like 2013 just begun. At this rate the year will blaze by. Your pb eggs are so cute, they remind me of cookies I used to love as a child. Thanks for sharing your recipe Carolyn!

Just curious–does the chocolate start to melt as soon as you pick up the egg to eat it? I have a house full of little kids and I made a bunch of dark chocolate dipped nuts and strawberries for Valentine’s day and my house was covered in chocolate hand and foot prints for days. I didn’t temper the chocolate and am trying to avoid experimenting with that, but not sure if I have much choice. I have all my treat bags and boxes ready to be filled for Easter baskets but am a little worried about it all turning into a melted, messy heap. Any ideas?

Thanks so much for your blog and recipes. I found you through Wheat Belly and am very grateful for your recipes. Happy Easter to you and yours!

I don’t temper my chocolate either and so yes, this does melt fairly quickly. You could try just melting a 85% or 90% chocolate bar so it’s low sugar, and then dipping in that. It would be somewhat firmer that way.

I made a double batch of these on Easter Sunday and they are sooooo good. I did make a few substitutions. I didn’t have any peanut flour but I did have some PB2 so I used some of that instead and it worked great. I didn’t use a half cup like the recipe stated for peanut flour, I added a quarter cup of PB2 and mixed it in and it firmed up into a pretty good texture, I didn’t want to dry it out and make things crumbly so I didn’t add more. I was also lazy with the chocolate and simply melted down an 86% Ghirardelli bar with a pat of butter and that worked just fine to dip them in. These are a perfect freezer item that stores great and I can have just a little bite of delicious treat. Thanks for the great recipe, these are way better than any store bought PB eggs!

We must be twins because you have recipes for foods I love the most. I have a tremendous sweet tooth and thanks to your recipes I can have my cake and eat it too! Thanks for all your lovely recipes and now I can still eat Easter candy 😋😋😋😋

Have you experimented with using any of the Lily’s lower cocoa content bars? They have a milk that u would like to try with these. If you think it might work, do you think it would need coconut oil, since it has cocoa butter?

HELP! I can’t find the actual recipe on this page. It was there the other day when I bought ingredients and now, I have scrolled and scrolled and clicked on the photos and can’t find the actual recipe anywhere on the page! Please help! Have to make these this morning!

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Looking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more